Potato Soup

Loaded Baked Potato Soup Recipe 😋

Ingredients:

4 large russet potatoes, scrubbed and baked

8 slices bacon, cooked crispy and crumbled

4 tbsp unsalted butter

2 garlic cloves, minced

¼ cup yellow onion, finely chopped

¼ cup all-purpose flour

3 cups chicken broth

2 cups whole milk (or half & half for extra creaminess)

1 cup shredded sharp cheddar cheese

½ cup sour cream

½ tsp salt (or to taste)

½ tsp black pepper

½ tsp smoked paprika (optional, for depth)

2 green onions, sliced (for garnish)

Instructions:

1. Bake the Potatoes: Preheat oven to 400°F. Pierce potatoes with a fork, bake for 45-50 minutes, then let cool. Scoop out the insides and lightly mash; set aside.

2. Cook the Bacon: In a large pot, cook bacon until crispy. Remove, drain on paper towels, and crumble. Reserve 1 tbsp of the bacon grease.

3. Sauté Aromatics: In the same pot, melt butter and sauté garlic and onion until soft, about 2 minutes.

4. Make the Base: Stir in flour and cook for 1 minute. Slowly whisk in chicken broth, stirring constantly to prevent lumps.

5. Add Dairy & Potatoes: Pour in milk, then stir in mashed potatoes. Bring to a gentle simmer and cook for 10 minutes.

6. Cheesy Goodness: Stir in shredded cheese, sour cream, salt, pepper, and smoked paprika. Mix until smooth and creamy.

7. Serve: Ladle into bowls, top with crispy bacon, extra cheese, sliced green onions, and more sour cream if desired.

Pro Tips:

✔️ For an extra thick soup, blend half of it with an immersion blender before adding the cheese.

✔️ Make it extra rich by substituting some of the milk with heavy cream.

✔️ Want a shortcut? Use frozen hashbrowns instead of baked potatoes!

Enjoy this cozy, comforting bowl of goodness! 😋 Would you add anything to make it even better?